Blog posts

Lately I find myself making a lot of baguettes.   I definitely have an ideal for this simple, hard bread, which involves the pure taste of fermented refined wheat sheathed in crunchy goodness, but how often my efforts fall short.   Lately, maybe because of practice, practice and more practice I feel like the corner has been turned, and more often than not, what I get appears to deliver what I'm looking for.   I say appears, because usually I don't cut into, let alone taste the results of my labors.  Today I got a taste simply because knobbly ends are fragi

Oh, and it tasted as good as it looks!

This was filmed between 5:00 AM and 10:00 PM on Wednesday September 3, 2014.  I was getting ready for and at the final market of the season in Big Sky, Montana.  Enjoy.  :)

-Mark

This one just came out of the Oven so I could not yet make a crumb shot. 

This one is made with a malted Brown wholemeal flour, I shall go downstairs in a minute when the hubby finished to carry his Office furniture upstairs.

No Caraway seeds , I forgot * hangs head in shame *

I have always wanted to make a naturally leavened croissant for no other reason than to see if I can do it. But most sourdough starter / levain croissant recipes I see on the internet have both commercial yeast and levain in the dough. I have nothing against using commercial yeast in croissant making or in any other bread for that matter. Whatever floats your (bread) boat is fine with me. Croissants and other laminated yeasted doughs are challenging enough without using sourdough starter / levain as the sole means of leavening.

After taking the summer off of baking bread (too hot in house) I took the opportunity of our recent long weekend to bake up some Neopolitan style pizzas on the grill.  As usual with my pizzas, I used unglazed quarry tiles and a grill flare-up method to re-create that fire hot environment a traditional forno would give.  No shots of the wild mushroom, goat cheese and arugula pizzas I made, but here are the Margheritas.  The very puffed up cornichione makes the pizzas look like the crust was thick and deep, but it was actually about a 1/4 of an inch thick, just the way we like

Hi all im wondering if anyone out there has tried the Devil's Tooth Bakery (Outer Sunset, San Francisco) cinnamon rolls? They are a molten caramel buttery wonder, but the dough is thinner and more carmelized then a "traditional" cinnamon roll. I wonder if this is the result of the laminating process? Anywho I was just wondering if anyone out in TFL world knows what I'm talking about so that I can attempt to re-create the recipe at home. I live 5 hours from SF so I can't just pop in to grab one. ; )

Well the move went well and the new Oven is a DELIGHT.

Here a picture of the new Oven

Just out of the Oven. * drooling *

Cooling down * waiting, waiting ... wahhhh *

Crumb * Kids stole the first slices pffft *